Cooking for Nanna

The General Post Office, O’Connell Street, Dublin. Photo © Rob Jones

Bridie, along with the other Minhall women, always loved being in the kitchen, the heart of the home. Cooking, chatting, more often than not accompanied by a glass of something.

I like to think that I am maintaining the family tradition. At home or in those of relatives & friends, I find myself gravitating towards where things are being cooked & poured. It’s where the most interesting conversations occur.

There were a few days off work & it was an opportunity to invite Nanna to come to mine for lunch. There was a bit of pressure because I was cooking her favourite fish dish - Rainbow Trout.

Always: "Keep it simple" was Bridie's philosophy, on many aspects of life, including making something nice to eat.

That day I tried to keep that mantra to the fore.

Oven on at 220C/200C/Gas Mark 7

Two good-sized Rainbow Trout prepped by the trusty fishmonger (there are such beautiful colours on these fish)

Pat the fish dry

Show a baking tray some oil

Some lemon slices, a few sprigs of tarragon & seasoning inside the fish

Apart from the herbs, repeat the above for the outside of the little beauties

Bake for 20 minutes

For Bridie, I served the trout with some buttered new potatoes & fresh mint plus a summer salad of tomatoes, cucumber & watercress.

I'd splashed out on the wine for lunch. A decent Chablis.

Nanna: "That was lovely, thank you."

Me: "So glad you liked it, Nanna, you taught me so well. Would you like any pudding, there's ice cream."

Nanna: "Just a small whisky, please, with a splash of water."

Me: "Good idea."

We stayed in the kitchen for the rest of the afternoon & talked, laughed & swapped jokes.

Bridie's top choice?

Nanna: "What's the difference between an elephant & a post box?"

Me: "I don't know."

Nanna: "Well, I certainly won't be asking you to send my letters."

AMM